1tablespoonhoneyor pure maple syrup; or 1 additional tablespoon extra virgin olive oil
1 1/4teaspoonskosher salt
½teaspoonground black pepper
1teaspoonfresh thyme leaves*finely chopped, or ½ teaspoon dried thyme
2tablespoonsfinely chopped parsley
Preheat the oven to 400 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper or a silpat baking mat.
Scrub the carrots and dry well (no need to peel). If any of the carrots are thick, cut them in half lengthwise (if they are narrow, leave them whole). Cut the carrots crosswise on the diagonal so that they are in 1 1/2-inch slices (the pieces will look large but will shrink once roasted).
Place the carrots in the center of the baking sheet, then drizzle with the oil and honey. Sprinkle the salt, pepper, and thyme over the top. Toss to coat the carrots evenly, then spread them into a single layer (if all of the carrots will not fit in one layer, place half on a second parchment-lined baking sheet and bake in the upper and lower thirds of the oven instead; if the carrots are crowded, they will steam instead of roast).
Roast in the oven for 20 to 25 minutes, until the carrots are browned and tender, tossing once halfway through (if the carrots are on two pans, switch the pans’ positions on the upper and lower racks halfway through).
Sprinkle with the fresh parsley and toss once more to coat. Taste and adjust the seasoning as desired. Enjoy hot.
*Fresh thyme has a much better flavor than dried. It’s worth using the fresh here, though dried can work in a pinch.
TO STORE: Roasted carrots can last in an airtight container in the refrigerator for up to 4 days.
TO REHEAT: Arrange it in a single layer on a lightly oiled baking sheet. Reheat at 400 degrees F, just until the carrots are hot. You also can rewarm them in a skillet or the microwave.